Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Gift Certificates

Give the gift of learning for the holidays and year round! Go to www.thetrustees.org/kitchenevents to buy classes for friends/family or email kitcheninfo@thetrustees.org to buy a gift certificate.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • Making Modern Gefilte Fish with Inna's Kitchen and Red's Best

    Inspired by generations of family tradition, Inna's Kitchen is joined by Red's Best to transform Inna's family's age-old recipe into the ideal, modern, locally-sourced Passover starter. Using New England fish and seasonal, market ingredients, attendees will watch gefilte fish re-imagined with new techniques and bright, fresh flavors. For more February Vacation Week fun in The KITCHEN, go to: https://www.eventbrite.com/e/kids-family-programming-february-vacation-week-2018-tickets-42432182801    

    Feb 21
  • Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italy at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Menu: Cacio e Pepe - Classic Roman pasta using Nella Pasta with sheep's milk cheese from Appleton Farms and crushed pepper Winter Salad with Shaved Fennel and Orange with veggies from Stillman's Farm Hunter's Style Chicken (Pollo alla Cacciatora) made with Chestnut Farms chicken and veggies from Stillman's Farm Tiramisu made with Appleton Farms cream, George Howell Coffee and spices from Soluna Gardens Farm This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. Farm-to-KITCHEN Cooking Class Saturday, January 6 from 5:00-7:00 pm Wednesday, January 10 from 6:00-8:00 pmFriday, January 26 from 6:00-8:00 pmSunday, January 28 from 5:00-7:00 pm Wednesday, February 21 from 6:00-8:00 pmFriday, February 23 from 6:00-8:00 pmSunday, March 18 from 5:00-7:00 pmFriday, March 23 from 6:00-8:00 pm   The KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Feb 21
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Feb 22 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Feb 22
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in Greece. One menu focuses on classic pastry and yogurt marinades sourced from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Wednesday, January 3 from 6:00-8:00 pm | Athens Tuesday, January 9 from 6:00-8:00 pm | Athens Tuesday, February 6 from 6:00-8:00 pm | Santorini Tuesday, February 13 from 6:00-8:00 pm | Santorini Thursday, February 22 from 6:00-8:00 pm | Athens Saturday, March 3 from 5:00-7:00 pm | Athens Tuesday, March 6 from 6:00-8:00 pm | Santorini Sunday, March 25 from 5:00-7:00 pm | Santorini Menus: Classic Athens Menu Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm Q’s nuts “baklava” tarts using honey from Boston Honey Company Santorini Island Menu Herb, beet, and aged goat cheese salad using Cornerstalk Farms herbs, Stillman’s Farm vegetables, and Appleton Farms Cheese Red's Best local haddock or sole with lemon and Soluna Garden Farm zataar seasoning over handmade polenta Taza chocolate mousse made with Greek yogurt from Appleton Farms, topped with Q’s nuts Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Feb 22
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate! First, attendees will learn how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread into this delicious treat (it's like fondue). Then, roll decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier, and take home a dozen truffles to eat at home or gift to a friend! We have several family-friendly truffle making classes that will satisfy all your wildest cravings & let you share a sweet moment with your whole family making chocolate side-by-side. Family-Friendly Truffle Making w/ Taza Saturday, February 10, 1:00-2:30 pm Friday, February 23, 2:00-3:30 pm (February Vacation Week) Saturday, March 24, 1:00-2:30 pm Saturday, April 7, 1:00-2:30 pm Saturday, May 5, 1:00-2:30 pm Saturday, June 2, 1:00-2:30 The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $32 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Feb 23
  • Farm-to-KITCHEN Cooking Class: All Food leads to Rome

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italy at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Menu: Cacio e Pepe - Classic Roman pasta using Nella Pasta with sheep's milk cheese from Appleton Farms and crushed pepper Winter Salad with Shaved Fennel and Orange with veggies from Stillman's Farm Hunter's Style Chicken (Pollo alla Cacciatora) made with Chestnut Farms chicken and veggies from Stillman's Farm Tiramisu made with Appleton Farms cream, George Howell Coffee and spices from Soluna Gardens Farm Farm-to-KITCHEN Cooking ClassFriday, January 26 from 6:00-8:00 pm Sunday, January 28 from 5:00-7:00 pm Friday, February 23 from 6:00-8:00 pm Sunday, March 18 from 5:00-7:00 pm Friday, March 23 from 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Feb 23
  • All About Chocolate & Stone Grinding with Taza Chocolate

    Friday, February 23 from 12:00-1:00 pm: Taza Chocolate Grinding Demo: Ever wonder where your chocolate comes from? Take a journey to Mexico with Taza Chocolate and learn all about the cacao bean! Attendees will get to smell, touch and taste different parts of the bean, while also having a chance to grind chocolate on Taza’s traditional Mexican stone grinder which they use to make all of their chocolate products! For more February Vacation Week fun in The KITCHEN go to: https://www.eventbrite.com/e/kids-family-programming-february-vacation-week-2018-tickets-42432182801  

    Feb 23
  • KITCHEN Master Class: Show-stopping veggies, Steak 3-ways & Brunch

    Conquer your kitchen with these three deep-dive classes! Each KITCHEN Master Class will focus on a different type of food - vegetables, steak, and brunch - to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours, from 1:00-3:00 pm. Saturday, January 6 | Veggies Saturday January 20 | Veggies Saturday, February 3 | Steak Saturday, February 17 | Steak Saturday, February 24 | Brunch Saturday, March 10 | Brunch Saturday, March 31 | Brunch Master Veggies: These vegetarian dishes can be served as a main or a side, but either way, they will steal the show (class is partnered with Stillman's Farm) Winter Vegetable Tart (Likely Squash, parsnip, swiss chard, etc) Roasted acorn squash with apples, cashews, and curry brown butter Thai Spicy Kale Salad with herbs and Q’s nuts Master Steak: Learn about different cuts and how to season and prepare them (class is partnered with Chestnut Farm) Soy marinated flank steak with cilantro lime sauce George Howell’s Coffee-rubbed skirt steak tacos with cabbage slaw Steak and potatoes: T-bone steak with garlic and rosemary, crispy potatoes Master Brunch: Bring you A-game to the next potluck or keep your new super power for yourself Lemon poppy seed pancakes with blueberry compote Pork belly hash and the perfect fried egg Shrimp and grits with chili hollandaise All menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Feb 24
  • Mixology Class with Saxtons River Distillery

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms. Dates: Saturday, October 28th | 5:30-7:00 pm Sunday, November 26 | 5:30-7:00 pm Saturday, December 16 | 5:30-7:00 pm Saturday, January 27 | 5:30-7:00 pm Saturday, February 24 | 5:30-7:00 pm Saturday, March 10 | 5:30-7:00 pm Tickets: $32 per Trustees member and $40 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Saxtons River Distillery Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class. Sapling Maple Bourbon & Sapling Maple Rye Whiskies:Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”. Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste. Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.

    Feb 24
  • Cancelled -- Massachusetts Grand Wine Tasting

    Feb 25 12-3:30PM This event has been cancelled.

    Taste new wines and learn about our local Massachusetts-based wineries. Experience a variety of wines from 10+ Massachusetts wineries. In partnership with the Boston Public Market’s local wine purveyor, The Massachusetts Wine Shop, The KITCHEN is proud to host it's all-local wineries tasting event.

    Taste the bounty and flavors of Massachusetts grapes - our cool climate and rich soil produces unique and delicious wines that you simply must try!

    Massachusetts Grand Wine Tasting
    The KITCHEN at The Boston Public Market
    100 Hanover Street, Boston

    Sunday, February 25th
    Choose two times: 12:00-1:30 pm or 2:00-3:30 pm

    Tickets: $9 for Trustees members and $15 for general tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties.

    21+ only please!

    Previous sampling wines included:

    • Bantam Cider
    • Balderdash Cellars
    • La Cantina Winery
    • Mill River Winery
    • 1634 Meadery
    • Truro Vineyards
    • Plymouth Bay Winery
    • Far From the Tree Cidery
    • Le Trois Emme
    • First Crush Winery
    • Westport Rivers Vineyard
    • Black Birch Winery

    Cancelled -- Massachusetts Grand Wine Tasting

    This event has been cancelled. Taste new wines and learn about our local Massachusetts-based wineries. Experience a variety of wines from 10+ Massachusetts wineries. In partnership with the Boston Public Market’s local wine purveyor, The Massachusetts Wine Shop, The KITCHEN is proud to host it's all-local wineries tasting event. Taste the bounty and flavors of Massachusetts grapes - our cool climate and rich soil produces unique and delicious wines that you simply must try! Massachusetts Grand Wine TastingThe KITCHEN at The Boston Public Market 100 Hanover Street, Boston Sunday, February 25thChoose two times: 12:00-1:30 pm or 2:00-3:30 pm Tickets: $9 for Trustees members and $15 for general tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. 21+ only please! Previous sampling wines included: Bantam Cider Balderdash Cellars La Cantina Winery Mill River Winery 1634 Meadery Truro Vineyards Plymouth Bay Winery Far From the Tree Cidery Le Trois Emme First Crush Winery Westport Rivers Vineyard Black Birch Winery

    Feb 25
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, January 28 (1:00-3:00 pm) Sunday, February 18 (5:00-7:00 pm) Sunday, February 25 (1:00-3:00 pm) Thursday, March 8 (6:00-8:00 pm) Sunday, March 11 (5:00-7:00 pm) Sunday, March 18 (1:00-3:00 pm) Sunday, April 8 (4:00-6:00 pm) Sunday, April 22 (4:00-6:00 pm) Sunday, May 6 (4:00-6:00 pm) Sunday, May 20 (4:00-6:00 pm) Sunday, June 3 (4:00-6:00 pm) Sunday, June 17 (4:00-6:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Feb 25
  • Farm-to-KITCHEN Cooking Class: New England Comfort Food

    It's winter, folks, time for comfort foods! We're working with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience. Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Thursday, January 4 from 6:00-8:00 pm Wednesday, January 31 from 6:00-8:00 pm Saturday, February 10 from 5:00-7:00 pm Sunday, February 25 from 5:00-7:00 pm Wednesday, March 14 from 6:00-8:00 pm Wednesday, March 28 from 6:00-8:00 pm Menu: Maple-roasted squash from Siena Farm with Q’s nuts and Soluna Garden Farm spices New England Fish Chowdah made with Red’s Best lobster, clams, and white fish and Appleton Farms cream Mini Boston Cream Pies using Appleton Farms cream and Taza Chocolate Both menus can be made vegetarian. Unfortunately, we cannot accomodate gluten free or vegan preferences. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Feb 25
  • BosYogi Yoga Flow + Build Your Personal Practice Workshop

    The KITCHEN at The Boston Public Market is honored to host Linette Bullock, founder of BosYogi for a FREE yoga class and wellness workshop. This 60-minute yoga class offers an energetic yoga flow and incorporates different styles of fitness. The goal is to discover your personal rhythm. Increase strength, flexibility, and endurance without compromising alignment. After class, join us for a 15 minute workshop designed to help you build your personal practice at home. Top workshop points: Setting Intentions- What does it mean? Practicing Yoga on/off the mat. Gratitude, Kindness, Humility, Generosity - On the mat towards self and sharing those qualities with others off the mat Customizing your personal practice (music, practice space, building sequences) This class is FREE and open to everyone. Please bring your own mat and wear cozy layers. The KITCHEN tends to be a bit chilly. There are a limited number of mats available for use, but please come early to claim one. About Linette Linette Bullock, founder of BosYogi, is a wellness advocate and yoga instructor from Boston, MA. She began teaching to help make yoga accessible for all and to help clients make mind/body connections in their own lives. Her energetic flow style classes incorporate different styles of fitness while helping students increase strength and flexibility. Linette enjoys teaching and helping her students learn how to create sequences as well as fun challenging routines in their own personal practices. BosYogi is a movement that supports cultural and body diversity in the fitness industry. She believes everyone can do amazing things!

    Feb 25
  • A Taste of African Heritage Cooking Class: Demo & Tasting with Oldways

    Are you looking to expand your global palate? If so, this is just the cooking class for you! Join the Oldways African Heritage & Health Program for "A Taste of African Heritage," a fun and informative session about African heritage foods. We’ll take you on a tour of the plant-based foods of Africa, the Caribbean, Latin America, and the American South. Learn about the spices and herbs, leafy greens, whole grains, beans, tubers, fruits, and vegetables that have sustained Africans and their descendants for generations. We’ll demonstrate a few affordable, delicious, easy, and nutritious recipes that you’ll get to sample. The Menu: Senegalese Sweet Potato Peanut Stew (Mafe) Cold Black-Eyed Pea Salad with Seasonal Veggies Oldways Tangy Collard Greens Please note that the food at this class will contain peanuts. Unfortunately, we cannot accomodate peanut allergies as there may be contamination between recipes. All food in this class will be gluten-free, dairy free, and vegetarian. This is a great opportunity to learn more about how you can become a part of the A Taste of African Heritage community. Get the scoop on how you can attend or even volunteer to teach a full six-week A Taste of African Heritage class series. Cost is $5 per person. Please purchase a ticket to secure your spot. About Oldways: Oldways, a Boston-based, internationally-recognized food and nutrition nonprofit, has been delivering educational resources and programs to improve public health for over 25 years. Nutrition, culture, and sustainability are built into our mission of preserving and promoting traditional foods in ways that are good for people and the planet.

    Feb 26
  • "Aw Shucks" Hands-on Raw Bar with Red’s Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply their fresh, local and sustainably-caught oysters, clams, and a variety of seasonal shellfish. One of their expert shuckers and seafood aficionados will guide participants through a shucking lesson. Everyone will get eat their fill of these raw delicious and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.  Hands-on Raw Bar with Red's Best Wednesday, February 286:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston This is a hands-on class, so prepare to get your hands dirty! Book tickets soon as this popular class will sell out. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Feb 28
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Mar 1 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Mar 1
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome! Email for more information: SNAP-Ed.Referrals@State.ma.us

    Mar 2
  • Farm-to-KITCHEN Cooking Classes: Persian and Middle Eastern Flavors

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Egyptian, Persian, and Indian cuisine at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Farm-to-KITCHEN Cooking Classes Friday, January 5 - Persian Flavors Friday, January 12 - Middle Eastern Flavors Friday, February 16 - Persian Flavors Friday, March 2 - Middle Eastern Flavors Friday, March 30 - Persian Flavors The KITCHEN at The Boston Public Market 100 Hanover Street, Boston Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Persian Flavors January 5, February 16 and March 30 Winter Fattoush Salad with Pomegranates, Sumac, and Mandarins using ingredients from Cornerstalk Farm and Appleton Farm cheese Chicken Thighs from Chestnut Farm with Walnut and Pomegranate Sauce (Fesenjan) using ingredients from Stillman’s Farm Persian Jeweled Rice with Dried Fruits and Caramelized Onion (Polow) Taza Chocolate Tasting - taste three different locally-made chocolates Middle Eastern Flavors January 12 and March 2 Handmade Oven Fresh Pita Bread Crisp Winter Greens with Tahini using ingredients from Cornerstalk Farm Spicy Shakshuka with Chestnut Farms eggs, Feta and Parsley from Stillman's Farm and Appleton Farm Taza Chocolate Tasting - taste three different locally-made chocolates Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind! These days, she is Director of the East Boston YMCA’s Teaching Kitchen, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Mar 2
  • Seriously From Scratch | Demo & Book Signing w/ Chef Joe Gatto

    The KITCHEN is honored to welcome Chef Joe Gatto, host of the cutting-edge cooking show, From Scratch, on Saturday, March 3. Chef Gatto will demo recipes from his book, Seriously From Scratch, and provide small tastes of each recipe! The demo will include a lesson on making fresh pasta by hand including linguine, ravioli, and tortellini, plus a roasted pistachio basil pesto cream sauce. Come learn how to make delicious, homemade food from the master of cooking from scratch. All recipes are available in Chef Gatto's book which will be available for purchase. About Chef Joe Gatto & Seriously From Scratch: Celebrity Chef Joe Gatto is a Private Chef, Culinary Instructor, author and host of the cutting edge cooking show From Scratch. Joe is a private chef. His client list has included a star Boston Red Sox player and CEO’s. In 2015 he was fully funded and shot a full season of his show From Scratch. Bringing his passion for scratch cooking, big personality and knowledge of film, he has created the most unique cooking show out there. From making his own charcoal, hand forging his own knife to milking cows to make butter and cheese, Joe goes all out to make an engaging, intelligent show. Joe also hosts major food events in and around Boston including Boston Magazine’s The Cue. His first book, Seriously From Scratch that came out nationally in September of 2016. He also works with the Boys and Girls club, The YMCA and many other charities donating his time and skills to help people learn to cook from scratch. Seriously From Scratch takes food lovers on a wild journey behind the scenes of America’s favorite dishes. Chef Joe Gatto proves that these dishes taste the best when you craft every single component yourself. So, if you want to eat the best freaking burger of your life, you’ve got to make the buns from scratch, along with the ketchup, mustard, mayo and Parmesan herb fries on the side. But that’s not all―make it truly epic by smoking your own bacon and grinding it together with fresh beef for your burger patties and even making your own lump charcoal to cook it. Crazy? Yeah. Worth it? HELL YEAH! Copies of Seriously From Scratch will be available for purchase at the event.

    Mar 3
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in Greece. One menu focuses on classic pastry and yogurt marinades sourced from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Wednesday, January 3 from 6:00-8:00 pm | Athens Tuesday, January 9 from 6:00-8:00 pm | Athens Tuesday, February 6 from 6:00-8:00 pm | Santorini Tuesday, February 13 from 6:00-8:00 pm | Santorini Thursday, February 22 from 6:00-8:00 pm | Athens Saturday, March 3 from 5:00-7:00 pm | Athens Tuesday, March 6 from 6:00-8:00 pm | Santorini Sunday, March 25 from 5:00-7:00 pm | Santorini Menus: Classic Athens Menu Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm Q’s nuts “baklava” tarts using honey from Boston Honey Company Santorini Island Menu Herb, beet, and aged goat cheese salad using Cornerstalk Farms herbs, Stillman’s Farm vegetables, and Appleton Farms Cheese Red's Best local haddock or sole with lemon and Soluna Garden Farm zataar seasoning over handmade polenta Taza chocolate mousse made with Greek yogurt from Appleton Farms, topped with Q’s nuts Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Mar 3
  • Baking School: Essential Cakes, Pastries, Pies & More with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays this winter from 2:00-4:00 pm. French Pastries: Chocolate Eclairs and Cheesy Gougeres Dates: January 7 and 14 The real trick to these two classic French pastries is that they are not as tricky as they seem! Master the knack of making the choux pastry at the base of the sweet, pastry-cream filled Taza Chocolate éclair and the savory, cheesy gougère using farm-fresh cream and cheese from Appleton Farms in The Boston Public Market. Savor the fruits of your labor at the end of the class and then take your knowledge home and show off! Attendees will make 10 mini chocolate eclairs and 10 cheesy gougeres. Cakes & Pies: Flourless Chocolate Cake and Apple Turnovers Dates: February 4 and 18 Both decadence and classic Americana in one class. We'll be using dark, stoneground, locally-made Taza Chocolate and fresh Appleton Farms cream to make small flourless chocolate cakes that may cause "death by chocolate". On the flip side we'll make a traditional tart & sweet apple turnover using Red Apple Farms that will have you thanking your lucky stars that apples are available in the winter. Each attendee will make a small flourless chocolate cake and three apple turnovers to take home. Savory Baking: Cheese Souffles and Potato Knishes Dates: March 4 and 25 It's still winter and we're craving comfort food! Learn how to create a cheesy souffle using cheese from the oldest dairy farm in the country - Appleton Farms. This culinary art form has been alluding home chefs for decade, but we'll teach you how to master it. We'll also take you back to grandma's kitchen to learn traditional potatoe knishes, savory mini dumplings filled with meat, potatoes, onions and cheese. Each attendee will make one cheese souffle and 10 potato knishes to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Mar 4
  • Crafty American Whiskey with Taylor & Taylor Whiskey Co.

    “Craft” may have become an overloaded word in American whiskey, but it represents something exciting for whiskey drinkers: novelty. In the year 2000, there were only a few dozen distilleries making bourbon in the United States. Today, that number has exploded to over a thousand. Bourbon is experiencing a renaissance, rye has come back from the dead and American single malt is finding a foothold driven by pioneers like Westland and Triple Eight. But, not all craft whiskey is what it seems and mega-distillers like Buffalo Trace and Heaven Hill have a major roll in craft as well. In this whiskey class, Nick and Zach Taylor will help you navigate the American whiskey landscape, while sampling some exceptional and hard-to-find American whiskeys including: Bully Boy American Straight Whiskey Berkshire Mountains Bourbon WhistlePig 10yr Rye Whiskey Westland American Single Malt Whiskey Eagle Rare 10yr Single Barrel (NW&S store pick private barrel) Four Roses Single Barrel OBSF 8yr 7 months 58.8% (special release only available in Kentucky) Four Rouses OESF 59.2% (special release only available at Four Roses distillery) Makers Mark Single Barrel 55.1% (special release only available in Kentucky) Willett 6yr Bourbon 61.2% (special release only available at Willett distillery) *We are hosting a series of classes on separate dates. Each class will feature a selection of 6 whiskeys from the list above. Subject to change. Whether you are new to whiskey or a wily veteran, this class will provide the foundation for understanding American whiskey so that you can have some “craft" in what you buy and drink. We'll also provide some local cheese from Appleton Farms and bread from Somerville Bread Co. to munch on during class. Dates: Saturday, January 13 from 6:30-8:00 pm Saturday, February 17 from 6:00-7:30 pm Sunday, March 4 from 5:30-7:00 pm Tickets: $48 per Trustees member and $60 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Taylor & Taylor Whiskey Co. Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com. Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow. Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

    Mar 4
  • Start Your Own Seeds

    Starting your own vegetable, herb, and flower seedlings allows you to get the exact varieties you want, save money, and see the whole life cycle of your plants. Join us to learn what you need to grow thriving seedlings and get your garden off to a healthy start! We'll cover seed selection, soil mix, containers, lighting, and timing. After going over the info, we'll get our hands dirty planting some seeds to take home. The KITCHEN at the Boston Public Market is adjacent to Haymarket T stop on the Orange Line. Validated parking is available in the Parcel 7 Garage attached to the Boston Public Market. You can enter the Kitchen through the market on 100 Hanover Street or though its own entrance on the corner of Congress and Sudbury Streets.

    Mar 5
  • Farm-to-KITCHEN Cooking Class: Athens vs. Santorini, Greece

    It's all Greek to us! This winter, The KITCHEN at the Boston Public Market is bringing some sunshine into your cooking with two traditional menus from Athens and Santorini in Greece. One menu focuses on classic pastry and yogurt marinades sourced from inland recipes and the other showcases fresh-caught fish prepared in a coastal tradition. Learn how to cook new flavors with a seasonal & local twist on the traditional flavors at our Farm-to-KITCHEN Cooking class! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Wednesday, January 3 from 6:00-8:00 pm | Athens Tuesday, January 9 from 6:00-8:00 pm | Athens Tuesday, February 6 from 6:00-8:00 pm | Santorini Tuesday, February 13 from 6:00-8:00 pm | Santorini Thursday, February 22 from 6:00-8:00 pm | Athens Saturday, March 3 from 5:00-7:00 pm | Athens Tuesday, March 6 from 6:00-8:00 pm | Santorini Sunday, March 25 from 5:00-7:00 pm | Santorini Menus: Classic Athens Menu Traditional Spanikopita using Stillman’s greens and local feta from Appleton Farms Marinated Chestnut Farms chicken and tzatziki (yogurt sauce) with roasted veggies from Stillman's Farm Q’s nuts “baklava” tarts using honey from Boston Honey Company Santorini Island Menu Herb, beet, and aged goat cheese salad using Cornerstalk Farms herbs, Stillman’s Farm vegetables, and Appleton Farms Cheese Red's Best local haddock or sole with lemon and Soluna Garden Farm zataar seasoning over handmade polenta Taza chocolate mousse made with Greek yogurt from Appleton Farms, topped with Q’s nuts Both menus can be made vegetarian. Unfortunately, we cannot accomodate vegan preferences. The Santorini menu can be made without gluten or nuts, however our kitchen is not a gluten-free or nut free facility. Please email kitcheninfo@thetrustees.org with dietary preferences or allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Mar 6
  • Sea-to-KITCHEN Cooking Class: Seafood Feast with Red's Best

    Calling all seafood aficionados! This special cooking class is for you. Join us for a Sea-to-KITCHEN hands-on cooking class in The KITCHEN at The Boston Public Market on Wednesday, March 7th! We’re teaming up with Red’s Best to provide a three-course cooking class and dinner to highlight sustainable seafood sourced right here in New England. Get out of your kitchen and into ours with our Farm-to-KITCHEN Cooking Classes (except in this case it’s SEA-to-KITCHEN). In this class, you’ll experience a variety of recipes highlighting underutilized fish and shellfish species sourced through sustainable and ecological means. These recipes will tantalize your taste buds and teach you how to cook species that you’ve never heard of, but which are bountiful in our New England waters. Sea-to-KITCHEN Seafood Feast Wednesday, March 76:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston You will learn to prepare a 3 course seafood feast*: Razor Clams cooked with olive oil, lemon, and garlic Traditional Bouillabaise with an assortment of fresh catch shellfish and fish and fresh herbs and veggies from Stillman's Farm Roasted Whole Fish, seasoned to perfection, with a crispy skin, and fresh fall veggies from Stillman's Farm on the side *may change slightly if certain seafood is unavailable In this combination demo and hands-on cooking class, Red's Best's Chef will demonstrate several dishes guiding you through two recipes that you will cook yourself. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Mar 7
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Mar 8 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Mar 8
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, January 28 (1:00-3:00 pm) Sunday, February 18 (5:00-7:00 pm) Sunday, February 25 (1:00-3:00 pm) Thursday, March 8 (6:00-8:00 pm) Sunday, March 11 (5:00-7:00 pm) Sunday, March 18 (1:00-3:00 pm) Sunday, April 8 (4:00-6:00 pm) Sunday, April 22 (4:00-6:00 pm) Sunday, May 6 (4:00-6:00 pm) Sunday, May 20 (4:00-6:00 pm) Sunday, June 3 (4:00-6:00 pm) Sunday, June 17 (4:00-6:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Mar 8
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will cover a tasting of the 3 spirits being used in the cocktail class in addition to instructions on "proper tasting techniques" to cover associated aromas and tastes. Learn how to make 3 cocktails start to finish and talk about basic cocktail terminology: Up, rocks, stirred vs. shaken, what shakers are called, what strainers are called. Learn about every single ingredient and how to reproduce the results at home. Learn three signature cocktails paired with Bully Boy whiskey, rum and gin: Brown Derby Rum Daiquiri Classic martini Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms. Dates: Friday, January 19 from 6:00-7:30 pm Friday, February 9 from 6:00-7:30 pm Friday, March 9 from 6:00-7:30 pm Tickets: $32 per Trustees member and $40 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. The class will be led by Bully Boy bar maven Alex Koblan for a night of locally-inspired cocktails. Alex has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action.

    Mar 9
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: January 13 January 27 February 3 February 17 March 10 March 24 Topics: January 13 - Cheese making: Make ricotta from scratch, and create your own pizza bagel with the cheese that you made. January 27 - Our Ocean: Learn about different locally sourced seafood and make fish cakes with homemade sauce with Val from Red’s Best February 3 - All about Chocolate: Learn how to make chocolate pudding and chocolate ganache with Christine from Taza Chocolate. February 17 - Baking Bread: Learn how to make honey whole wheat bread and sourdough bread. March 10 - Pasta Making Class: Learn how to make pasta from scratch with Chef Avery from Nella Pasta. March 24 – Changes on the Farm: Learn what farms do during the winter months to prepare for spring and make a seasonal veggie stir fry with Jen from Siena Farms. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Mar 10
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: January 13 January 27 February 3 February 17 March 10 March 24 Topics: January 13 - Cheese making: Make ricotta from scratch, and create your own pizza bagel with the cheese that you made. January 27 - Our Ocean: Learn about different locally sourced seafood and make fish cakes with homemade sauce with Val from Red’s Best February 3 - All about Chocolate: Learn how to make chocolate pudding and chocolate ganache with Christine from Taza Chocolate. February 17 - Baking Bread: Learn how to make honey whole wheat bread and sourdough bread. March 10 - Pasta Making Class: Learn how to make pasta from scratch with Chef Avery from Nella Pasta. March 24 – Changes on the Farm: Learn what farms do during the winter months to prepare for spring and make a seasonal veggie stir fry with Jen from Siena Farms. Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid.

    Mar 10

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.